6 servings / 45 min
Prep 30 min / Cook 15 min
Serve it alongside your favourite steamed rice to soak up the sauce.
- 2 dried Guajillo chilies, stemmed
- 2 tbsp (25 mL) sesame seeds
- 1/2 tsp (2 mL) each cumin and coriander seeds
- 1 small onion, quartered
- 1 1/2 cups (375 mL) tomato passata (strained tomatoes)
- 1 canned chipotle chili pepper
- 1/4 tsp (1 mL) ground cinnamon
- 1 1/2 lb (680 g) boneless skinless chicken breast fillets (tenderloins)
- 1 tsp (5 mL) chili powder
- 1 tsp (5 mL) canola oil
- 1/2 cup (125 mL) no salt added chicken broth
- 4 cloves garlic, minced
- 2 oz (60 g) bittersweet 70% cocoa chocolate, finely chopped
- 1/4 cup (50 mL) chopped fresh cilantro
- Place Guajillo chilies in a bowl and cover with boiling water. Let stand for 20 minutes or until softened.
- Meanwhile, in a small skillet toast sesame, cumin and coriander seeds, stirring over medium heat about 1 minute or until fragrant and light golden. Let cool. Finely grind in spice or coffee grinder.
- Drain Guajillo chilies and place in food processor, with onion and pulse until coarsely chopped. Add passata, chipotle, ground spices and cinnamon to food processor and puree until smooth.
- Sprinkle chicken with chili powder and oil; toss to coat.
- In a large nonstick skillet, over medium high heat; brown chicken. Remove to plate.
- Reduce heat to medium low and pour in sauce, broth and garlic. Bring to a simmer. Return chicken to sauce with chocolate and stir gently until chocolate melts. Simmer for about 10 minutes or until chicken is no longer pink inside. Sprinkle with cilantro before serving.
Nutritional info per serving (1 of 6)
- Calories: 243
- Protein: 29 g
- Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 69 mg
- Carbohydrates: 12 g
Fibre: 3 g
Total sugars: 6 g
Added sugars: 2 g
- Sodium: 173 mg
- Potassium: 620 mg
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.